Gnocchi with Tomato and Mozzarella


Gnocchi with Tomato and Mozzarella

Serves 4


1 1/2 tablespoons olive oil

1/2 cup onion, finely chopped

1 (14.5 ounce) can crushed tomatoes

1 (14.5 ounce) can diced tomatoes, drained

3 garlic cloves, minced

Onion and garlic powder, Adobo, salt and pepper to taste

1 (18 ounce) package potato gnocchi

2 tablespoons grated Parmesan cheese

1 (4 ounce) ball fresh mozzarella, cubed

4 fresh basil leaves


Preheat oven to 350 degrees

Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes

Add chopped and diced tomatoes, garlic, onion and garlic powder, Adobo salt and pepper

Simmer over low heat while you prepare the gnocchi

Bring a large pot of lightly salted water to a boil

Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes, drain

Pour 1 ladle of tomato mixture into the bottom of a baking dish

Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine

Arrange cubes of mozzarella cheese evenly on top

Place baking dish in the oven and bake until mozzarella cheese is melted, 15-20 minutes

Remove from oven and garnish with basil leaves before serving


Chicken Crescent Casserole


Chicken Crescent Casserole

Serves 4


1 cup cooked shredded chicken

1 tube crescent rolls

1 can cream of (whatever) soup

1/2 cup milk

Garlic and Onion powder, Adobo, Salt and Pepper to taste

1/2 cup corn, cooked or frozen

1 cup broccoli, cooked or frozen

Shredded cheese


Preheat oven to 350 degrees

Spray a 2 quart glass baking dish with cooking spray

Separate dough into triangles

Lay out crescent, you may need to pat it out to make it a bit wider

Spoon chicken and a bit of shredded cheese onto each crescent roll triangle

Starting at widest end, roll up chicken and cheese

Place wrapped chicken in prepared baking dish

Repeat with remaining crescents, cheese and chicken

Bake in preheated oven for 10 minutes

While they bake, mix soup with milk and heat until hot

Stir in garlic and onion powder, adobo, salt and pepper

After the first 10 minutes of baking, pour hot soup mixture into baking dish

Spread evenly round crescent rolls

Add corn and broccoli evenly throughout dish

Top with shredded cheese

Bake another 15-20 minutes or until dough is light golden brown

Remove from oven and enjoy with a side of your favorite rice or pasta


* Before placing back in the oven for the final baking, you can top casserole with bread crumbs, crushed crackers, potato chips or corn flakes

Peanut Butter Cookies


Peanut Butter Cookies


1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup peanut butter

1/4 cup shortening

1/4 cup butter, softened

1 egg

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt


Mix sugars, peanut butter, shortening, butter and egg in large bowl

Stir in remaining ingredients

Cover and refrigerate about 2 hours or until firm

Heat oven to 375 degrees

Shape dough into 1 1/4-inch balls

Place about 3 inches apart on ungreased cookie sheet

Flatten in crisscross pattern with fork dipped into sugar

Bake 8 to 9 minutes or until light golden brown

Cool 5 minutes; remove from cookie sheet

Cool on wire rack.


Slow Cooker Asian Chicken Tacos with Broccoli Slaw


Slow Cooker Asian Chicken Tacos with Broccoli Slaw

Makes 6-8 tacos depending on size


Chicken Taco Meat:

1 teaspoon olive oil

1/4 cup packed brown sugar

4 tablespoons soy sauce

1 tablespoon grated fresh ginger

1 tablespoon onion powder

2 teaspoons sesame oil

1 pinch red pepper flakes, or to taste

18 ounces boneless skinless chicken breast, sliced

1 tablespoon minced garlic

1/2 teaspoon sea salt


Broccoli Slaw:

1/4 tablespoon chopped fresh ginger

2 teaspoons soy sauce

1 1/2 teaspoons olive oil

1 teaspoon rice vinegar

1 teaspoon cider vinegar

1 teaspoon honey

1/2 lime, zested

1 1/8 cups broccoli coleslaw mix

1/4 cup chopped fresh cilantro

1 green onion, chopped



Bang Bang Sauce:

1/8 cup sour cream

1/8 cup mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon Chile-garlic sauce (such as Sriracha)

1/2 lime, juiced

Flour tortillas


Set a slow cooker to High and add olive oil

Add brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes into slow cooker and mix together

Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir

Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours

Whisk ginger, soy sauce, oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl

Add broccoli slaw mix, cilantro, and green onion

Toss to combine and chill in the refrigerator until serving

Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together

Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce



Cherry Cobbler


Cherry Cobbler

Makes 6 servings


2 cups canned cherries


3 tablespoons butter, softened

1 cup flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup milk

3/4 cup sugar


3/4 cup very hot water

1 1/2 tablespoon corn starch

3/4 cup sugar


Preheat oven to 350 degrees

Place cherries evenly in bottom of a 9×9 baking dish coated with nonstick spray

Mix softened butter, flour, salt, baking powder, milk and sugar together

Pour over cherries

Mix together hot water, corn starch and sugar

Stir until dissolved well

Pour over dough

Bake for 45 minutes

Enjoy served warmed with ice cream and whipped topping

Easy Hand-Held Chicken Pot Pies


Easy Hand-Held Chicken Pot Pies

Makes 16 Pies


1 (10 ounce) package frozen mixed vegetables

1 tablespoon butter

1 onion, diced

2 (12.5 fl oz) cans diced chicken, drained

1 (10.75 ounce) can condensed cream of chicken soup

Salt and pepper to taste

2 (16 ounce) cans refrigerated biscuit dough


Preheat the oven to 350 degrees

Spray a baking sheet with cooking spray

Heat vegetables according to package directions

Melt butter in a skillet over medium heat

Add onion and cook until soft, about 3 minutes

Add mixed vegetables, diced chicken, condensed soup, salt, and pepper

Cook and stir until filling is heated through, about 3 to 5 minutes


Open biscuits and flatten each circle out with your fingertips

Place a portion of filling on one half of a circle and fold the other half over

Press edges with a fork to seal closed

Place mini pie carefully onto the prepared baking sheet

Repeat with remaining biscuits and filling

Bake in the preheated oven until the outsides are golden, 20 to 25 minutes

Bacon and Caramelized Onion Quiche


Bacon and Caramelized Onion Quiche


8 slices of bacon, cut into small pieces

3 cups purple or sweet yellow onion, chopped

2 tablespoons butter

1 refrigerated pie crust

3 tablespoons sour cream

4 eggs

3/4 cup half and half

Dash Tabasco sauce

1/4 teaspoon dry mustard

Salt and pepper

1 cup grated cheese


Melt butter in a large sauté pan on medium heat

Add the sliced onions and sauté, stirring occasionally for about 10 minutes, until the onions have softened and are translucent

Reduce the heat to low and cook for an additional 10-20 minutes, stirring often, until the onions are well browned and onions are completely caramelized. Remove from heat

Preheat the oven to 375 degrees

Line a 9-inch pie plate with your pie crust and stick in freezer while you prepare other quiche ingredients

In a small bowl, mix sour cream with a pinch of salt and pepper; set aside

Over medium heat, fry bacon pieces until crispy and done to your liking

Drain bacon on a paper towel; set aside

In a large bowl, lightly beat the eggs

Add half and half, Tabasco, dry mustard and salt and pepper

Remove pie plate from the freezer

Spread the sour cream, salt and pepper mixture in the pie plate as the base of the quiche

Add the caramelized onions, fried bacon, and grated cheese

Pour the egg mixture into crust

Bake at 375 degrees for 40-45 minutes or until knife inserted in center comes out clean

Let stand 5 to 10 minutes before serving.


* You can also put strips of foil around pie crust edges to keep it from getting to brown, remove those 20 minutes into baking


Buttermilk Oven Fried Chicken


Buttermilk Oven Fried Chicken

Serves 4


1 Chicken- cut up or 4 boneless skinless chicken breast

3 cups all-purpose flour

2 teaspoons garlic pepper

1 teaspoon sugar

2 teaspoons paprika

1 cup buttermilk

2 eggs

1 teaspoon baking powder

3/4 teaspoon baking soda



Preheat Oven 350 degrees

In a medium sized bowl, whisk together flour, garlic pepper, sugar and paprika

In another medium sized bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth

Dip each piece of chicken into buttermilk mixture, shaking off excess

Roll in flour mixture

Dip again into buttermilk and flour mixture a second time

Place in baking pan and top with a pat of butter on each piece of chicken

Bake chicken pieces about 50-55 minutes or 25-30 minutes for boneless chicken breast

Internal temperature of the chicken should be no less than 165 degrees


We served ours with a side of cream corn and macaroni & cheese

Fritos Corn Salad


Fritos Corn Salad

Serves 8-10


2 (15 ounce) cans whole kernel corn, drained

1 red bell pepper, finely diced

2 cups shredded Mexican blend cheese

1 cup mayo

1/4 tsp black pepper

1 (9.25 ounce) bag Fritos, lightly crushed

Fresh cilantro, for garnish


In a large mixing bowl, stir together corn, bell pepper, cheese, mayo, and black pepper

Right before serving, stir in crushed Fritos

Garnish with fresh cilantro